Fay’s pavlova is legendary. How does she get the meringue so light on the inside yet crispy on the outside?
Piled high with strawberries (out-of-season but hey, only g-d is perfect), imbedded in whipped organic double cream, the delectable concoction is hard to resist.
Fay and I both rely on the late Evelyn Rose’s recipe for a perfect pavlova. It’s worth buying her book just for that, although (I promise), you will find a ton of other indispensable recipes there too.
Whip four egg whites to stiff peaks, then fold in double the amounts of caster sugar (that makes eight ounces. Sorry, I am so unmetric when it comes to cooking although I am trying, I really am). Fay uses half of white caster sugar and the other half golden caster sugar.
The secret Evelyn Rose ingredient is one teaspoon of vinegar (plus one teaspoon of vanilla). The vinegar seems to ensure that crispy outside and unsticky inside although I am not sure how it works scientifically.
Then spread the mixture on a greased baking sheet and bake in a low oven for two hours.
Being such a purist, my mum (for that is who Fay is) is no freezer-cook but she does (to my surprise) freeze egg whites.
I want to take my mum to the Real food festival on Thursday 24 April as she so appreciates fine raw ingredients.
“You can’t make a silk purse out of a sow’s ear,” she says. You have to buy the best (be it organic, free-range, fresh, seasonal, local and/or artisan) to make a good meal, she says.
If the ingredients are good, no need for complicated recipes (as her mother said before her).
Ingredients, ingredients, ingredients. The only three words you need to know when it comes to cooking.